Saturday, January 31, 2009

Plum Apple Pecan Tart

During the summer, I was making tarts left and right using an easy olive oil crust that I had found on several blogs. After making it the first time, I didn't measure anymore or use an exact recipe however La Tartine Gourmand has a great one for starters. The ground almonds can be exchanged for another type of nut. I've use pecans and walnuts successfully. Put the fruit in the middle, drizzle some honey or maple syrup over the fruit, fold over the edges and bake until golden. They came out delicious and the crust was flaky. Any combination fruits would work but I really loved apple and plum tarts.


turksheadsw said...

Holy cow that looks edible!

I am guessing the only reason you failed to discuss this at the milonga is because you are hoarding it all for yourself.

spring snow said...

Yeah, notice I didn't mention the macarons either. I'm not a hoarder, merely a very good consumer of baked goods.